Grandma Riley’s Banana Cake

Name: Grandma Riley's Banana Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1-1/2 cups sugar; 1/2 cup shortening; 2 eggs; 1 teaspoon vanilla; 1/2 cup buttermilk; 3 mashed bananas; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; FROSTING:; 1/2 cup butter, softened; 2-1/2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla; Dash of salt

This favorite recipe has been passed down through my husband’s family. His grandmother wrote this out for me shortly after we were married. She copied it from a recipe that her mother had written out for her many years before. These handwritten treasures in my recipe box bring back so many fond memories. —Jamie Dunn, Milwaukee, Wisconsin

Ingredients

1-1/2 cups sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
3 mashed bananas
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
FROSTING:
1/2 cup butter, softened
2-1/2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Dash of salt

Directions

Cream sugar and shortening together; add eggs and vanilla. Mix in buttermilk and mashed bananas.
In a separate bowl, combine flour, soda, baking powder and salt; add to banana mixture and mix until ingredients are combined. Spoon into a greased 13x9-in. baking pan or two 9-in. round cake pans.
Bake at 350° for 25-30 minutes or until toothpick inserted into center comes out clean. Cool cake for 30 minutes before frosting.
For frosting, mix butter, powdered sugar and milk until smooth; add vanilla and salt. If frosting is too thick, add more milk 1 tsp. at a time until reaching desired consistency. Spread on warm banana cake.

Buttermilk Substitution: Combine 1/2 cup regular milk and 1-1/2 tsp. lemon juice or white vinegar. Allow mixture to stand for 10-15 minutes before using. Milk will look lumpy.
Ripening Bananas: Place bananas in a brown perforated bag and allow them to ripen for 1-2 days.

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